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Mini Bocconcini|Craving Something Healthy

Marinated Bocconcini

Prep Time 15 minutes


  • 3/4 cup extra virgin olive oil
  • 6 garlic cloves thinly sliced
  • 2 tablespoons chopped herbs basil, oregano, parsley
  • 1/2 teaspoon black peppercorns lightly crushed
  • 1 bay leaf
  • pinch of red pepper flakes or more to taste
  • Kosher salt to taste
  • splash of balsamic vinegar
  • 1 pound 16 ounces bocconcini


  • Drain bocconcini and transfer them to a clean jar or container with an airtight lid. Set aside.
  • Heat oil and garlic in a small sauté pan over medium heat until sizzling. Remove from heat, allow to cool for a few minutes.
  • Add remaining herbs, salt, pepper and vinegar to the garlic oil, and stir to combine.
  • Pour oil over boccocini, cover with an airtight lid.
  • Refrigerate and allow to marinate overnight or for up to two weeks.
  • Bring to room temperature before serving.


Recipe is from the Kitchn.
Serve bocconcini on their own, or as part of an antipasto platter with salami, marinated vegetables and crusty bread.